WHAT SHE WAKES UP TO

Eggs in purgatorio

INGREDIENTS

2 28-oz. cans whole San Marzano tomatoes ½ cup and 2 tbsp. olive oil 8 whole garlic cloves, plus 3 cloves thinly sliced ¼ cup tomato paste 1 tbsp. fennel seeds 1 tbsp. and 1 tsp. crushed red chili flakes 2 tbsp. Calabrian chili paste 2 tbsp. kosher salt 4 sprigs fresh oregano 8 eggs 1 sprig fresh rosemary, leaves removed ½ cup grated pecorino Romano

DIRECTIONS

Drain tomatoes over a small bowl and reserve juice. Place tomatoes in another small bowl and use hands to break into pieces. Set bowls aside.

Warm 1/2 cup of olive oil in a large, wide pan over medium-low heat. Add whole garlic cloves and cook until light-golden brown, about 6 minutes. Stir in the sliced garlic and saute just until fragrant, about 1 minute. Add tomato paste and cook until color deepens and oil has partially absorbed, about 4 minutes.

Stir in tomatoes, half of reserved juice, fennel seeds, 1 tablespoon of chili flakes and chili paste. Discard remaining juice or save for another use. Reduce heat to low and simmer, stirring occasionally, until sauce has reduced slightly, about 45 minutes.

Stir in salt and oregano and cook 5 minutes. Remove oregano.

Gently crack the eggs, one by one, directly into the pan without overlapping.

Cover and cook on medium-low heat until egg whites are set and the yolks are still runny, 3 to 5 minutes.

To serve, use a slotted spoon to transfer two eggs each to four bowls. Spoon sauce around eggs. Season with remaining 2 tablespoons of olive oil, remaining 1 teaspoon of chili flakes, rosemary and pecorino Romano. Serves 4.